Breakfast Frittata

Preheat oven to 375. In a 9-inch cast iron pan (or another pan that can go in the oven), heat your oil over medium high heat. Once the oil is hot, fry your hash brown patties for 3-5 minutes on both sides, until nicely browned. Set aside on a paper towel covered plate. Turn the heat down to medium and fry up your sausages until nicely browned and cooked through (5-8 minutes). Remove pan from heat and put the sausages with the hashbrowns. Once the sausages and hash browns are cool enough to handle, cut them into smaller chunks (sausages and hash browns both into approximately 6 similarly sized pieces). Break the eggs into a bowl and gently whisk until combined. Add cheese along with several grinds of pepper to the bowl and mix until the cheese is evenly distributed through the egg. If oil was used instead of bacon grease, you may want to add a pinch or two of salt to your eggs.  Place the pan back on medium heat and add a little bacon grease or olive oil to the pan if it looks dry. Add the onion and saute until the onion is translucent and starting to brown at the edges. Add the red pepper to the pan and saute for another 2-3 minutes until the pepper starts to soften. Add the egg and cheese mixture to the pan and give it a couple good stirs to combine everything. Place the pan in the oven and cook for 15-25 minutes or until the eggs are completely set. Slice and serve.